| 1 lb filo
dough (approx 16-20 sheets) 3/4 lb sweet butter, melted Filling: 3 cups ground walnuts or 2 cups ground walnuts and 1 cup ground almonds (use coarse blade of the grinder) 1/2 cup sugar 1 Tbsp cinnamon |
Syrup: 2-1/2 cups sugar 2 cups water 1 cup honey 2 Tbsp lemon juice Lemon peel (about 1/3 of the peel from a large lemon) |
| Melt the butter on low
heat. Preheat oven to 350 degrees. Brush melted butter in a 10x15 inch pan.
Remove filo from package and unfold gently on a clean, dry surface where you have
plenty of room. Work quickly so filo will not dry out. Layer filo in this
manner; put sheet of filo in pan, fitting it so it lies smoothly. Half of sheet will
be draped over one side of pan. Butter lightly, fold rest of sheet over, butter it
also. Fold down ends and butter them well. (One sheet of filo equals two
layers.) Repeat process. If fold of sheet is on right side of pan, place
second sheet so fold will be on the left side. Continue in this manner, alternating
sides which fold lies on. When you have put in approximately 12 layers (6 sheets),
sprinkle nut mixture evenly and lightly on buttered filo, using less butter.
Alternate filo and nuts so you use about 4 sheets of filo and all of the filling.
There should be enough filo left for 12 layers (6 sheets) after the nut section.
Continue process using all filo. Butter top well. Cut with sharp knife
diagonally. Cut only through top layers (filling layers, but not through bottom
layers). Pour remaining butter over dough. Bake for 50 to 60 minutes.
Place a piece of foil loosely over it after 25 to 30 minutes. Syrup: Combine sugar and water in saucepan and stir. Boil for about 15 minutes, without stirring. With a brush dipped in cold water, brush down sides of the pan. Syrup should reach 230 degrees (thread stage) on a candy thermometer. Remove from heat and add honey and lemon juice. Stir, bringing to rolling boil. Stir down and bring to a rolling boil again. Repeat that process two more times. Remove lemon peel. Set aside to cool. The syrup must be completely cool when it is poured over the baklava. Put the pan of syrup in cold water to speed the cooling process if necessary. As soon as you remove from the oven, complete the cutting process, cutting through all layers. Pour the cool syrup over evenly. Cool completely and let the baklava soak up the syrup before removing from pan.
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